| Level: | Easy |
| Total: | 17 min |
| Prep: | 12 min |
| Cook: | 5 min |
| Yield: | 12 cupcakes |
Ingredients
- 1 1/4 cups cold whole milk
- 1 (3.4-ounce) box vanilla instant pudding and pie filling mix
- 1 tablespoon pure vanilla extract
- 12 pre-made cupcakes baked from a cake mix
- 1 cup heavy cream
- 1 (12-ounce) package semisweet chocolate morsels
- 1/4 cup powdered sugar, sifted
Instructions
- Combine milk, instant pudding mix, and vanilla extract in a large bowl. Beat mixture with a hand mixer for 2 minutes, or until it thickens. Place mixture in refrigerator for 15 minutes. Spoon filling into a pastry bag fitted with a medium-size plain tip. Fill cupcakes with vanilla pudding filling by inserting tip into top of cupcake and squeezing a couple of tablespoons of filling into each cupcake.
- Heat cream in a small heavy saucepan over medium heat until bubbles appear around the edges. Remove from heat, add chocolate morsels to pan, and whisk until smooth. Spoon or drizzle glaze over cupcakes, or dunk the tops into the glaze. Refrigerate until set, at least 1 hour, before serving. Sprinkle with powdered sugar.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 402 |
| Total Fat | 18 g |
| Saturated Fat | 11 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 4 g |
| Sugar | 27 g |
| Protein | 4 g |
| Cholesterol | 30 mg |
| Sodium | 317 mg |
Reviews
I made the pudding witj sugar free fat free pudding with whole milk. Needed the whole quart of whole milk, some almond milk and greek yogurt to thin it out.
Definitely use regular pudding if using whole milk OR use almond or skim milk if using sugar free fat free pudding mix to avoid this consistency problem.
This recipe is one of the best I’ve seen for these cupcakes. However, if you are making less than 48 cupcakes, you can safely half the ganache recipe. Also, make sure you cut a piece out of the cakes before adding the filling, because I did not do this, and there was only space for 1/2 teaspoon of pudding before the cupcake cracked from too much. I also added maybe 1 teaspoon of vanilla to the pudding before adding it to the cupcakes, as a tablespoon seemed like a lot. Otherwise, this recipe is golden, I love the ganache! 🙂
This is a Love It or Hate It recipe. My husband and his co-workers Love It. Will be making these again soon. They are a big hit with the “big” kids. Good job, Sandra.
Wow! These were good!!!!
I think I made this recipe a few years back, and they were gorgeous. of course it says that it takes 17 minutes to make, but not in my world
these were really great cupcakes, the measurements for the chocolate glaze is WAY too much for these 12 cupcakes, I would suggest cutting that in half so not to waste anything
I made these for my boyfriend after I decided that a real cake was above my head. They have since become my go-to dessert and people request that I make them all of the time. To fill them, I have an Easy Accent Decorator and I used one of the attachments to put the pudding in the cupcake. It makes it extremely easy! They are simple and delicious!
Yum!! A quick and easy recipe, I will make them again!!
my husband’s mom used to make him a Boston Creme Pie for his birthday(his favorite. I surprised him with these cupcakes. He was thrilled! I would cut out a core to fill-the pastry bag technique didn’t put enough filling in. There was plenty of leftover chocolate sauce and didn’t see the need to dust with powdered sugar. Will definitely make these again!
Made these twice. The first time, I made them exactly as the recipe stated. They were good but had that instant-store-bought taste to them. The second time I made them, I used Anne Burrell’s recipe for Sour Cream Cupcakes…YUM!!! I nearly devoured the whole batch!!!